So I’ve been making a lot of enchiladas lately (if two types in two weeks equals a lot that is), and so I had some leftover corn tortillas that were about to go to waste. I really hate to waste food, and so I decided I should make something with them… there weren’t enough for more enchiladas, and so the second thought that came to mind was to make migas- something I’ve been wanting to try to make forever! I went with a Tex-Mex version which traditionally is pretty much eggs scrambled with corn tortillas, cheese, chiles, salsa, and some other ingredients- like cilantro, for example, and is traditionally a breakfast dish. After searching for a good recipe to try, I came upon one on Chaos in the Kitchen that was linked through Tastespotting (if you haven’t been to this website I highly recommend it- fair warning though- it will make you VERY hungry!). This was excellent and just what I was craving!
- I didn’t have any fresh salsa or ingredients to make fresh salsa in my apartment, so I used a generic salsa that I had in the fridge, and it was good, but not quite as good as I imagine it would be with fresh salsa. Next time I make this I will definitely be making fresh salsa to stir in! I imagine that red and green salsa would be equally delicious, but I’m leaning toward Tomatillo salsa for my next batch.
- When crisping up the corn tortillas I actually ended up adding a little more oil than it called for, as the tortillas began sticking a bit. I’m not sure whether this was due to the size of the skillet that I used (12.5 inch), but in any case, I wouldn’t worry if you need to add a little more oil. Even though mine stuck a bit, they didn’t end up burning.